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I love reading church cookbooks -- some of the names for the recipes -- they entertain me!  How could I resist this one called Newlywed Lemon Chicken, with the contributor's comment that she and her husband ate this once a week for the first year of their marriage because she knew how to make it! Because I NEVER post a recipe I haven't tested and have made my husband try, I sometimes find I need to either update or change part of the recipe for various reasons.  I will be honest and say my husband and I don't always agree on the results of a recipe, we have different tastes.   He doesn't like sauces unless it is ketchup, mustard, red spaghetti sauce or sweet and sour - so this was a little out of his wheelhouse.  But he was a sport and helped me with my testing.   He thought it was just OK, while I enjoyed the zippy sauce and would make it again -- maybe a luncheon with my girlfriends. I did cut down the recipe, because with two pounds of chicken the newlyweds must have been eating for days if you consider three to four ounces is a normal portion.   I am also a big fan of browning any meat I put in the oven, it provides some depth of flavor and color to the dish.  The original recipe also baked this for an hour -- which if you used bone in chicken and did not brown you might need to reach 165 degrees which is the safe temperature for chicken.  Since I was using chicken breasts and browning them, I cut the time to 30 to 40 minutes or until they reach 165 degrees.  Chicken breasts come in such different sizes the only true...